Anyhoo, it's important that the essence of this recipe rests on the tomatoes, onions, garlic, oregano, meat and olive oil; all the rest is just showing off.
So the jalapenos, ginger and such are there to lend a subtle zip to the flavour.
Incidentally, 'Bollocknaked' is English English for totally nude. This is irrelevant; it's just a naughty word that sounds like Bolognese.
- 8 Tbsp
- olive oil
- 2 large
- spanish onions, medium chopped
- bell peppers, de-seeded and medium chopped (any colour but red (there's a lot of tomatoes in this); unless, of course, you like red!)
- 4 or 5*
- fresh jalapeno peppers (* optional; depends on preference for extra spiciness), de-seeded and finely chopped
- 5 or 6 stalk(s)
- celery, finely chopped
- 6 Tbsp
- garlic, finely chopped (but not puree or powder)
- 4 Tbsp
- ginger, peeled and finely chopped (but, again, not puree or powder)
- 2 Tbsp
- oregano, dried and rubbed (flaked)
- lean ground beef (* 2.2lbs.)
- 1x 1.8l.* jar(s)
- plain pasta sauce or ragu (* 64fl.oz; 4lbs.; 1.8kg.)
- 2x 796ml.* can(s)
- whole plum tomatoes, drained and cut chunky (canned diced tomatoes are too small - they'll dissolve away during the simmering) (* 28fl.oz; 1lb.12oz; 794g.)
- 2 tsp
- lime zest
- 2x 156ml.* can(s)
- tomato paste (* 6fl.oz; 6oz; 170g.)
- 2 Tbsp
- lime juice
- 2 Tbsp
- worcestershire sauce
SAFETY: DO NOT LET THE OIL GET HOT ENOUGH TO CATCH FIRE!
Cook further until it looks like the meat is no longer raw.
Put the lime juice and Worcestershire sauce in the pasta sauce jar and fix the cap on. Shake the liquid vigorously to rinse the pasta sauce off the jar, then thoroughly drain this mixture into cooking vessel and stir well.
Stir occasionally to prevent sticking and burning.
Don't forget to provide grated parmesan for those who think it's obligatory; also the garlic bread or warmed pita bread brushed with herbed olive oil.
A glass or two of a decent Valpolicella red probably wouldn't go amiss.